Recipe courtesy of Giada De Laurentiis
Total:
1 hr 15 min
Active:
30 min
Yield:
6 dozen
Level:
Easy

Ingredients

  • 6 tablespoons butter or vegetable shortening
  • 1/4 cup sugar
  • 2 large eggs
  • 1/4 cup brandy, grappa or amaretto
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 3 cups olive oil, for deep frying
  • Confectioners' sugar, for dusting

Directions

Using an electric mixer, beat the butter or shortening and sugar in a large bowl until fluffy. Beat in the egg and the brandy. Beat in the salt. Add the flour and beat until blended. Transfer the dough to a lightly floured work surface and knead until a soft dough forms. Form the dough into a ball. Divide the dough into 4 equal pieces. Shape the dough pieces into balls. Wrap the dough balls with plastic wrap and refrigerate 30 minutes.

Working with 1 dough ball at a time, roll the dough ball into a 12-inch diameter round (the dough should be very thin and almost transparent). Using a fluted pastry cutter, trim the edges to form a square shape. Cut the dough into 1-inch strips. Cut each strip in half crosswise to form 5-inch-long strips. Gently stretch the strip gently so that you have enough dough to tie a bow. Repeat with remaining dough strips. Gather the dough scraps, then reroll and cut them to make additional bowtie pastries.

Line a baking sheet with paper towels. Heat the oil in a large heavy frying pan over medium heat to 375 degrees F. Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total. Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil. While still hot, dust the pastries generously with confectioners' sugar and serve.

The pastries can be made 2 days ahead. Store in an airtight container at room temperature.

IDEAS YOU'LL LOVE

Espresso Frappe

Recipe courtesy of Giada De Laurentiis

Venetian Panino

Recipe courtesy of Giada De Laurentiis

Venetian Panino

Recipe courtesy of Giada De Laurentiis

Cocoa Nib Frappe

Recipe courtesy of Alton Brown

Sweet Venetian Pizza: Pinza

Recipe courtesy of Mario Batali

Venetian Wine Spritzer

Recipe courtesy of Michael Chiarello

Venetian Rolled Pizza

Recipe courtesy of Giada De Laurentiis

Venetian Carrot Cake

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here